Citric acid aspergillus niger seed continuous culture method based on mycelium pellet dispersion technology

A technology of mycelium ball and Aspergillus niger, which is applied in the field of fermentation engineering, can solve the problems of large raw material cost and operating cost, complex preparation process of Aspergillus niger spores, large screening workload, etc. The effect of mature seed cultivation time, reduction of raw material and energy consumption

Active Publication Date: 2014-10-15
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional seed culture process uses the inoculation method of Aspergillus niger spores, which requires a large number of mature Aspergillus niger spores, and the preparation process of Aspergillus niger spores is relatively complicated
A batch of mature Aspergillus niger spores needs to be screened on plates, cultivated on inclined planes, cultivated in eggplant bottles, and finally cultured in bran koji tanks. The preparation process is cumbersome, the activity screening is complic

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] Example 1:

[0025] Glucose and soybean meal powder were used to prepare seed culture medium (total sugar 8%, total nitrogen 0.15%) and fermentation medium (total sugar 16%, total nitrogen 0.15%); the concentration of spore solution after transplantation was 550,000 / ml Inoculation: Cultivate for 20 hours to obtain mature seed liquid. The hyphae of the seed liquid are dispersed by a disperser. The average diameter of the treated fungus balls is 100um. They are connected to the next-level seed medium and fermentation medium, and the inoculum is 5%. . Among them, the seeds connected to the next-level seed culture medium are cultured for 24 hours, and the seed liquid is dispersed by a disperser. The treated bacteria balls have an average diameter of 80um and are respectively connected to the next-level seed culture medium and fermentation medium; For high-grade fermentation medium, the fermentation ends when the reducing sugar concentration in the fermentation medium drops be...

Example Embodiment

[0028] Example 2:

[0029] Corn flour and deionized water are mixed uniformly in a mixing tank at about 60℃ in a ratio of 1:3, calcium hydroxide is added to adjust the pH to 6.0, 25U / g corn flour is added to high-temperature α-amylase, and the second spray is liquefied After passing the iodine test (light brown), the corn liquefaction mixture is obtained; 80% of the mixture is filtered through the plate and frame to obtain the corn liquefaction clear solution. The corn liquefaction mixture and the clear liquid are mixed in a certain ratio to prepare a seed medium (total sugar 10%, adding a certain amount of ammonium sulfate to adjust total nitrogen 0.4%) and fermentation medium (total sugar 14%, total nitrogen 0.05%). After transplanting, the concentration of spore solution was 580,000 / ml inoculation; cultivated for 26 hours, the mature seed solution was obtained. The hyphae of the seed solution were dispersed by a disperser, and the average diameter of the treated bacteria balls...

Example Embodiment

[0032] Example 3:

[0033] As in Example 2, the corn flour and water are mixed uniformly according to a certain ratio, and the corn liquefaction mixture is obtained after the second spray liquefaction. The corn liquefaction mixture and water are mixed according to a certain ratio, and a certain amount of ammonium sulfate is added to prepare the seed medium (total sugar 8%, total nitrogen 0.2%). Cassava flour and water are mixed uniformly in a mixing tank at about 60℃ according to a ratio of 1:4, calcium hydroxide is added to adjust the pH to 5.8, 25U / g cassava flour is added to high-temperature α-amylase, and after secondary jet liquefaction, After passing the iodine test, the cassava liquefied liquid is obtained; the cassava liquefied liquid is mixed with water in a certain ratio, and a certain amount of ammonium sulfate is added to prepare a fermentation medium (total sugar 15.6%, total nitrogen 0.076%). The concentration of the spore solution after transplantation is 480,000 / ...

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Abstract

A citric acid aspergillus niger seed continuous culture method based on a mycelium pellet dispersion technology comprises the steps as follows: (1), an aspergillus niger spore solution is inoculated to a seed culture medium and cultured and prepared into a mature seed solution; (2), the mature seed solution is treated by a disperser to obtain a dispersed mycelium seed solution; (3), part of the dispersed mycelium seed solution obtained in the step (2) is transferred to a fermentation medium for fermentation with 5%-15% of inoculum concentration, and the fermentation is finished when the reducing sugar concentration of the fermentation medium is lower than 0.5%; and (4), part of the dispersed mycelium seed solution obtained in the step (2) is inoculated to a seed culture medium with 5%-15% of inoculum concentration to be cultured and prepared into a next level of mature seed solution, and then the operation returns to the step (2), so that the continuous culture for aspergillus niger seeds is realized. According to the aspergillus niger seed continuous culture method provided by the invention, the tedious culture process of aspergillus niger spores can be directly reduced, simultaneously, the culture time of mature seeds can be effectively shortened, and the utilization rate of raw materials is increased.

Description

technical field [0001] The invention relates to the technical field of fermentation engineering, in particular to a continuous cultivation method for Aspergillus niger citrate seeds based on mycelium ball dispersion technology. Background technique [0002] Citric acid (Citric Acid) also known as citric acid, chemical name is 2-hydroxypropanetricarboxylic acid, colorless crystal, often contains a molecule of crystal water, odorless, has a strong sour taste, soluble in water, in cold water It is easier to dissolve in water than hot water and is often used for identification and separation. It has a wide range of uses in food, cosmetics, medicine, construction, printing and dyeing, washing and other industries. Because of its pleasant sour taste, refreshing taste, no aftertaste, safety and non-toxicity, it has become the most produced and consumed food in the world. organic acids. The demand for citric acid in emerging industries is showing a gradual increase. Citric acid h...

Claims

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Application Information

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IPC IPC(8): C12N1/14C12P7/48C12R1/685
Inventor 石贵阳王宝石张杰胡志杰蒋小东孙福新李赢张梁李由然丁重阳顾正华
Owner JIANGNAN UNIV
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